More from Lucia

Maria’s Meatballs

15 November, 2017: That’s Martina and her grandfather in Italy. If you can’t make it out, his apron says “Raffaele, King of Pasta!” Martina leads up Food Development at Clover. She told me back home in Italy, every family has their own meatball recipe. You never eat another family’s meatball recipe. You don’t really eat meatballs in restaurants. Nor do… Read More

Sausage Egg and Cheese Sandwich testing 11/15-11/17

14 November, 2017: Justin Kelly helps build our restaurants. The other day he stopped into Clover Kendall to begin a job refinishing our floors. He’s a big fan of the meatball sub. And he tracked down Ayr and said, “When are you guys going to do a sausage egg and cheese?” Which got us to thinking… A few Dunkin sandwiches… Read More

Winter Moon Roots Farmshare Signups Live!

9 November, 2017: When the farmer’s markets shut down, and there are no more tomatoes or corn, is there a way to still eat in season? Introducing the 2017 Winter Moon Roots Farmshare! We’re working with our favorite winter farmer Michael Docter, who farms organic on the most fertile soil in Massachusetts to offer a Winter share for Clover customers, from… Read More

Michael Pollan ate an Impossible Meatball Sandwich at Clover on camera for PBS

8 November, 2017: Tune into PBS Newshour Thursday to learn what Michael Pollan thinks of Clover’s Impossible meatball sandwich! Obviously this was a huge honor for us. Michael wrote In Defense of Food, a book that made me want to work in food. It was an early inspiration for Ayr to start Clover. Michael has been doing research and teaching at… Read More

A customer, a farmer, and an employee walk into a field of brussels sprouts…

7 November, 2017: Those hands belong to Rob (GM of CloverBUR, for some reason he doesn’t like getting his photo taken). The Brussels Sprout Sandwich is launching this Thursday (Wednesday if you have the Clover App 😉) Brussels season is always bittersweet, every day you have the sandwich, you know it’s leaving soon. Massachusetts is not a huge grower of brussels.… Read More

Hey, that’s Steve picking apples!

3 November, 2017: Some of you know Steve. He’s become a Clover legend over the years, mentioned in training materials and in hushed, reverential tones by Rob who manages Clover Burlington. Steve discovered us when we opened Burlington in 2013, and he started eating Clover for breakfast, lunch, and dinner. Like, legit, every meal of the day. He has diabetes and… Read More

Peak Organic Beer Launch Tonight, CloverHUB

3 November, 2017: We’re nearly sold out but there are a few spots left to come meet Corey, brewer at Peak Organic in Maine. This was the first beer we ever served at Clover. Jon went to school with Ayr. He started Peak because he wanted there to be more organic hop farms in the United States. When they started… Read More

Free order of goblin fingers if you come in costume tomorrow!

30 October, 2017: Halloween is tomorrow, and the fries are already starting to taste a lot like goblin fingers. So dress up, come to Clover for lunch or dinner, and get a free order! Some spooky fine print: you’ve got to be a customer to take advantage, and at Harvard Science Center, this will run from 2pm until we close (not… Read More

Tiny soup garnish station

29 October, 2017: Soon if you stop in during the morning you’ll smell onions caramelizing for hot soups. Since our first winter on the truck, we’ve made soups from scratch. Over the next few months we’ll be testing some changes to the soups. Martina has been researching ways of storing garnishes. She found this adorable tiny version of one of… Read More

Pumpkin Carving: 10/26, 7-9pm at CloverHFI

17 October, 2017: Join us for pumpkin carving and pumpkin beer in Central Square! The folks from Jack’s Abby have been working on their yearly crop of pumpkin lager (made from real pumpkins, not puree from a can.) And we’re celebrating with real pumpkins of our own. $20 gets you a pumpkin to carve, a glass of pumpkin lager (or… Read More